Beef Short Ribs Recipe
Oberon Cabernet Sauvignon, Napa County

Pair with Oberon Cabernet Sauvignon

Serves: 4-6


4 beef ribs
Salt and black pepper
Canola oil
1 cup onion, chopped
2/3 cup carrot, chopped
1 1/2 cups celery, chopped
3 garlic cloves, smashed
1 cup red wine
1 to 2 cups chicken stock
small bunch of basil
3 thyme sprigs
2 bay leaves
15 black peppercorns

Beef Short Ribs


Preheat oven to 350°F

Heat canola oil in a large pot over high heat.

Generously season the short ribs with salt and pepper. Brown short ribs in the pot about an inch a way from one another to ensure even browning. Brown all sides and remove from pan, set aside.

Add the onion, carrot, and celery to the pan and cook until soft, about 5-7 minutes.

Add the garlic cloves and deglaze the pan with red wine, scraping the bits on the bottom up with a wooden spoon. Add the basil, thyme, bay leaves, peppercorns, and chicken stock and bring to a boil. Reduce for about 6 minutes and add the short ribs back in.

Make sure the liquid slightly covers the meat. Cover tightly and cook in the oven for 3 to 3 1/2 hours.

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